The traditional Moroccan lunch on Friday is couscous, with steamed balls of crushed durum wheat semolina on the bottom, then meat, and with vegetables on top. It's a great start to the weekend, even if there is still Friday afternoon to get through.
This is the large family style couscous served at the Fulbright ETA Darija class.
This in individual servings at a small neighborhood restaurant in Aghdal, with the beef in the center under the vegetables.
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